Development of natural pigments microencapsulated in waste yeast<i>Saccharomyces cerevisiae</i>using spray drying technology and their application in yogurt
Fernanda Thaís Vieira Rubio, Charles Windson Isidoro Haminiuk, Mayara Martins dos Santos, Marcelo Thomazini, Izabel Cristina Freitas Moraes, Milena Martelli‐Tosi, Carmen Sílvia Fávaro-Trindade
Abstract
using 5% of yeast had the highest encapsulation efficiencies for both anthocyanins (11.1 and 47.3%) and phenolic compounds (67.5 and 63.6%), the highest concentration of both bioactives during storage and stable luminosity. Yogurts showed a pseudoplastic behavior and were considered weak gels. Colored yogurts had acceptance indexes between 73.9 and 81.4%. This work evidenced the utilization of enriched yeasts as coloring agents and interesting additives for the production of functional foods.
Topics & Concepts
YeastFood sciencePomaceSaccharomyces cerevisiaeChemistryPigmentFermentationSaccharomycesBiochemistryOrganic chemistryPhytochemicals and Antioxidant ActivitiesMicroencapsulation and Drying ProcessesMicrobial Inactivation Methods